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Looks great, Marko. I am not a fan of the totally anorectic ones (at least not in the longer knives), this looks perfect to me. I also always liked the Masamoto profile even though I never actually bought one. I haven't seen a bad handle from you, so I am sure it will come out great.

Thats a beauty Marko. Can't wait to see it finished. Is this the one you might bring Monday. I would love to put that knife through the paces. But if I were you I wouldn't give your first to anyone. Thats just me though, what do I know about making knives. Not much.

Thats a beauty Marko. Can't wait to see it finished. Is this the one you might bring Monday. I would love to put that knife through the paces. But if I were you I wouldn't give your first to anyone. Thats just me though, what do I know about making knives. Not much.

Cheers

I would like to get a feedback from people who use knives professionally. I will be putting no restrictions on use, sharpening, working it hard is fine. Also, I would like people to use it for few days straight, to see how the edge holds up. The feedback would help me to make adjustments to grind, heat treatment, and other areas. I have a clear idea what I like in my knives, but I don't use knives day in day out, so this will give me an opportunity to learn something from you guys (starting this Monday, actually).

So, if it gets beaten up, no worries. At the end, I might refinish it and sell it as used or raffle it.
M

Good to know, I use to cook in pro kitchens here in the city but have since taken a different path. I still cook like a pro so I think. But if you like I can give it to a good friend of mine who works as a Chef and see what his feed back would be. Then return the knife back to you. Just a thought we can speak more on Monday.